White Sauce
Creamy and flavorful, this classic white sauce is a versatile addition to any dish. Infusing the milk with onion, bay leaf, and cloves adds an extra layer of richness and depth to the velvety sauce. Perfect for drizzling over vegetables, meat, or pasta, this homemade white sauce will elevate your favorite recipes to a whole new level.
— Constant Cookbook
Ingredients
- 500ml whole milk
- 1 onion , halved
- 1 bay leaf
- 2 cloves
- 50g butter
- 50g plain flour
Instructions
- Bring the milk to the boil in a small saucepan with the onion, bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins. (This infusion process is optional, but adds a huge depth of flavour to the sauce.)
- Melt the butter in another saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
- Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
Cook Time
15M
Prep Time
PT2M
Yield
Makes about 500ml
Nutrition
- Calories: 175 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 4 grams protein
- Sodium Content: 0.3 milligram of sodium
Comments
No comments found.